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Steps
1
Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
2
Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
3
Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
4
Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.
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Serve fresh apple pie with a scoop of vanilla ice cream, warm caramel sauce or whipped cream.
If you can’t find Betty’s pie crust mix, we love using Pillsbury’s premade pie crust. Or if you want to make your own pie crust from scratch, try using our Perfect Baked Pie Crust. It only calls for four ingredients and is totally worth the effort.
Ever wonder what apple you should use to bake pies? We recommend using a firm, crisp apple like Granny Smith, Honey Crisp or Pink Lady. They will hold their shape better when cooking in a pie. For more tips, here’s our guide on How to Bake with Apples.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Calories from Fat
125
Total Fat
14 g
Saturated Fat
4 g
Cholesterol
5 mg
Sodium
300 mg
Potassium
110 mg
Total Carbohydrate
46 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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